Saco de Especiarias (Spice Bag)
Spice Bag Diga: spice bag
Saco de Especiarias é um prato popular de takeaway irlandês que surgiu em Dublin no início dos anos 2010. Pedaços de frango frito crocante e batatas fritas são misturados em um tempero aromático de cinco especiarias com cebolas fatiadas, pimentões e pimentas frescas. Ele oferece um equilíbrio perfeito de sabores salgados, picantes, aromáticos e saborosos que o tornou um favorito noturno em toda a Irlanda. O prato combina temperos inspirados na culinária chinesa com o estilo clássico de chipper irlandês, criando algo unicamente irlandês.
Saco de Especiarias (Spice Bag)
Spice Bag
Pronúncia spice bag
- Rende
- 4
- Preparação
- 25 min
- Cozimento
- 30 min
- Total
- 55 min
- Nível
- Médio
Também sem nozes e sem ovos.
Alergênicos: contém glúten. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Spice Mix
Modo de preparo
Combine all spice mix ingredients in a small bowl and set aside. This aromatic blend is the heart of the dish.
Pat the chicken pieces dry. In a large bowl, whisk together the flour, cornstarch, 2 tsp salt and baking powder. Toss the chicken in this dry mix until evenly coated.
Heat the vegetable oil in a deep fryer or large heavy pot to 350°F (175°C). Fry the chicken in batches for 6-8 minutes until golden, crispy and cooked through. Drain on paper towels.
Fry the potato chips in the same oil at 325°F (160°C) until pale golden, about 5 minutes. Remove, increase oil temperature to 375°F (190°C) and fry again for 3-4 minutes until golden and crisp. Drain and season lightly with salt.
In a large wok or frying pan, heat 2 tbsp oil over high heat. Add the sliced onion and peppers and stir-fry for 2 minutes until just starting to soften but still crisp.
Add the fried chicken, chips, sliced chilies and 3-4 tablespoons of the spice mix (or to taste). Toss vigorously for 1-2 minutes until everything is evenly coated and fragrant. The spices should lightly toast and release their aroma.
Serve immediately while piping hot so the chicken and chips stay crispy.
Variantes regionais
Some versions add sliced garlic or spring onions during the final toss. A few Dublin chippers now offer a half-and-half version with half chicken and half shredded crispy beef.
Notas do cozinheiro
- Double-frying the chips gives the authentic chipper texture that holds up when tossed with the other ingredients.
- Adjust the amount of spice mix and fresh chilies to suit your heat tolerance; the classic Dublin version is quite fiery.
- For best results use a neutral oil with high smoke point such as sunflower or canola.
Sirva com
Ice-cold beer or a can of fizzy drink. Often eaten straight from the bag with a wooden fork.
Antecipe e armazenamento
Best eaten fresh. The chicken and chips can be fried in advance and reheated in a hot oven before tossing with the vegetables and spices.
